Issue link: http://digital.canadawide.com/i/162471
"Remember, your caterer has their own reputation to uphold" If you're honest about what you've got to work with, your caterer can design a menu that reflects your overall vision and budget and prevent a worstcase under-catering scenario, adds Wadsworth. "Remember, your caterer has their own reputation to uphold, and they want you to have an event that exceeds your expectations in every possible way." Let 'em Eat Many couples struggle with how much of their budget to allocate to food and alcohol. For some, the meal needs to be exceptional, while others may have different priorities. But keep in mind that guests tend to recall two things from a wedding: how the bride looked, and the food. Or more specifically, whether the food was great (or not). An insufficient quantity of food is one of the top mistakes that Lykkemark sees in the industry. "If the ceremony is at 4 p.m. and dinner is at 6:30 p.m., remember that most people will not have eaten since lunch," she says. "You need to provide enough food during the cocktail hour to keep people satiated, as well as soak up the alcoholic beverages you are serving. A late-night cheese and charcuterie platter, sliders, miniature pizzas and vegetable samosas are also a good idea for the 10:30 p.m. dancing crowd." Consider allocating between 50 and 60 per cent of your budget to the reception, including venue, food and alcohol, notes Cynthia MacNeil, marketing manager at Peake of Catering in Vancouver. "And don't expect to save costs by serving hors d'oeuvres instead of dinner. It's actually more labour intensive and costs more than a buffet," she explains. alcohol, an option that can reduce your catering costs considerably," says MacNeil. "And skip the wedding cake, choosing more economical items such as cupcakes, candy or dessert bars instead." A brunch, luncheon or cocktail reception can cost much less than a sit-down dinner, notes Lykkemark. But if you've set your heart on the latter, "choose local seafood in season, free-range chicken, Cornish game hen or braised beef short ribs, instead of pricey cuts of meat like beef tenderloin." Decide what's important to you and be willing to compromise on the rest, she adds. "Skip the passed hors d'oeuvres and instead, set out fun cocktail snacks during the cocktail hour, such as popcorn with truffle oil and parmesan cheese in small paper cones, chai-spiced nuts or antipasto platters. These are filling and less expensive for the caterer to produce and serve." GRILL YOUR CATERER To ensure you've found the right person for your big day, ask any caterers you're considering these key questions: ■ Do you have an operating license, insurance and workers compensation coverage? ■ What services can you provide in addition to food? ■ What additional service fees and gratuities are involved? ■ What are the in-season menu selections available for my wedding date? ■ What substitutes can you provide for guests with dietary restrictions? ■ What steps has your company taken to operate in a more environmentally friendly manner? Penny Pinching If you do need to cut costs on food and drink, rather than sacrifice quality or quantity, consider other options. Start by limiting the number of entrée choices and either serve beer and wine only, a signature cocktail or sparkling wine, instead of splashing out for a full bar. "Find out if your venue will allow you to provide your own R E AL WE D D I N G S . CA pg22-31_Real_Experience_Advice.indd 25 25 12-09-24 12:36 PM